Why opt for traditional cake when the weather calls for something much cooler? Party guests will be both thankful for the chilled temp of this dessert and impressed by the fact it was created in your kitchen. Classic ice cream sandwiches layered with softened caramel ice cream builds the foundation for this delicious dish. Homemade icing featuring our signature Jackson Morgan Southern Cream in salted caramel completes the confection construction. Chocolate caramel candies, caramel bits, and drizzles of caramel sauce draw guests in to partake in a piece. Expect the recipe to be requested by friends and family this season.
Ingredients:
12-15 Store bought Vanilla Ice Cream Sandwiches
1 Quart Salted Caramel Ice Cream, Softened
2 Tablespoons Caramel Sauce, Garnish
Chocolate Caramel Candies, Garnish
Caramel Bits, Garnish
Icing
1 ½ Cups Heavy Cream
2/3 Cup Powdered Sugar
3 Tablespoons Jackson Morgan Southern Cream in Salted Caramel
½ Teaspoon Vanilla Extract
Pinch of Salt
Directions:
Remove the salted caramel ice cream from freezer to soften. Using an oversize loaf pan, line with parchment paper allowing the parchment paper to hang over the sides. Unwrap the ice cream sandwiches, and add a layer to the bottom of the loaf pan, you may have to cut the ice cream sandwiches to fit. Then spread half of the softened caramel ice cream over the ice cream sandwiches. Repeat until the last layer is ice cream sandwiches. Freeze overnight.
Then make the icing. Place the bowl and whisk of a stand mixer in the freezer for 20-30 minutes. Once chilled, add heavy cream, powdered sugar, Jackson Morgan, vanilla, and salt to the bowl. Whisk on high until stiff peaks form.
Remove ice cream cake from freezer, using the overhanging parchment paper remove the cake from pan and place on a large serving plate. Then using an offset spatula ice the cake with the icing. Use a piping bag, if desired, to pipe a design on the cake. Garnish with a drizzle of caramel sauce. Then top with chocolate caramel candies and caramel bits. Enjoy!
Sip tip: Serve on a serving tray with ice to keep the dessert frozen during hot summer days.
